Fettuccine Alfredo 2 Ways

Nothing says cozy like a warm plate of creamy fettuccine Alfredo. We’ve got two recipes for you today, depending who you’re feeding. The first is a straightforward seafood version of the indulgent classic, while the second we’ve kept light and dairy-free for those of you trying to eat clean. Guilty and guiltless…what more could a girl ask for? Maybe make the guilty one today and the guiltless one Monday night …we like to plan all your eating for you.

Seafood Fettuccine Alfredo



1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

3/4 pound Shrimp, peeled and deveined, tails off

Kosher Salt, for seasoning

1 pound Fettuccine

1/2 cup Butter

1 cup Heavy Cream

Pinch Nutmeg

1 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper

1/2 cup Parmesan cheese, grated

1/2 cup Romano Pecorino cheese, grated

Fresh Parsley, roughly chopped, for garnish


In a skillet, heat olive oil over medium-high heat. Add shrimp and season with lemon juice and salt. Sauté for 4-5 minutes until shrimp just turn pink. Remove from skillet and set aside.

Bring a pot of salted water to a boil. Add fettuccine and cook according to the package’s instructions for al dente. Drain the pasta, reserving ¼ cup of the pasta water.

While the pasta is cooking, add the butter to the skillet and melt over medium-high heat. Add the heavy cream and stir together. Season with salt, pepper, and nutmeg. Bring to a simmer. Simmer for a few minutes until the sauce starts to thicken. Add the cheese, stirring to melt and incorporate. Add the pasta and shrimp to the skillet, coating with the sauce. Cook for 1-2 minutes. If the sauce starts to dry out, add 1 tablespoon of the reserved pasta water until it reaches the desired consistency. Garnish with fresh parsley to serve.

Vegan Fettuccine Alfredo

healthy-fettuccine-alfredo copy


1 pound Fettuccine Pasta, (gluten-free, optional)

3 tablespoons Olive Oil

3 tablespoons All Purpose Flour

2 cups Rice Milk

2 1/2 teaspoons Kosher Salt

1 1/2 teaspoons Garlic Powder

1 teaspoon Onion Powder

Pinch Nutmeg

1/2 teaspoon Ground Black Pepper

Fresh Parsley, for garnish, optional


Bring a pot of salted water to a boil. Add pasta and cook until al dente, according to the package instructions.

While the pasta is cooking, heat the olive oil in a cast iron skillet. When the oil is hot, add the flour. Whisk to combine. Let the mixture cook for 2 minutes while whisking. Add the rice milk, salt, garlic powder, onion powder, nutmeg, and pepper. Whisking occasionally, bring the sauce to a simmer. Taste and adjust seasoning accordingly. Add the drained pasta to the sauce. Toss to coat. Garnish with fresh parsley.

Photographed by Alli Shepherd.